I love recipes that are full of vegetables, without the vegetable taste. This creamy vegetable pasta was a family pleaser with a healthy cheesy twist.
What You’ll Need:
1 bell pepper
1 clove of garlic
1 bunch of spinach
2 cups quinoa pasta
1 yellow squash
1 tsp sage
1 tsp garlic
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 lime juice
salt and pepper to taste
1/4 cup fat free cottage cheese
1/2 cup greek cream cheese (or light cream cheese)
1/4 cup unsweetened almond milk
2tablespoon wheat flour
Start by boiling a pot of water for your pasta.
Chop your garlic, pepper, spinach and squash.
Pour the olive in a pan over medium high heat along with the onion, pepper, squash and garlic. Save the spinach for later.
Once the vegetables are tender, add the spinach.
Toss your pasta in the boiling water and boil for 8 minutes or until al dente.
Back to your vegetables, add spices, lime juice, cheese, flour and milk to the pan. Stir continuously until the sauce is smooth.
Reduce to low heat and simmer until your pasta is finished.
